Fettuccine pasta with roast chicken
Season with salt and milled pepper to taste, and if you'd like a little more lemon, simply squeeze and toss before serving onto warmed plates.
- Take the cooked chicken out of the oven. Leave to cool for 20 minutes before taking the meat and skin off the bone, then cut into small pieces with a knife.
- Cook pasta according to packet directions.
- For the sauce, pour 1 cup of the roast chicken juices from the roasting pan into a small saucepan. Add rosemary, dried cranberries, pine nuts and juice of lemon or orange.
- Drain pasta into serving bowl, add sauce and chicken and fresh parsley.